Working from underside of ribs, loosen white membrane from bone at wide end of rack, scraping along the bone with knife until membrane is completely free from rack; discard membrane. Arrange ribs in large baking pan.
Combine remaining ingredients in medium-size bowl. Pour over ribs. Refrigerate covered, turning ribs frequently, 6 hours to 2 days. Drain ribs; reserve marinade.
Arrange coals around large drip pan grill. Heat coals with vents half open, or heat gas or electric grill to medium. Place ribs rounded side up on rack; cover grill. Grill, basting frequently with reserved marinade and turning once, until knife easily pierces meat, 45 to 55 minutes.
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